This delicious creamed cabbage and sausage is a perfect quick and easy weeknight meal. Ready to serve in less than 30 minutes and all made in one skillet.
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Full Recipe Ingredients/Instructions are available in the
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If you are stuck in a bit of a dinner rut and looking for something tasty, quick, and super easy, I've got you covered with this creamed cabbage and sausage.
All made in one pan with just a few simple ingredients, this is a hearty meal that the whole family will love! Be sure to check out my Air Fryer Sausage and Peppers and Balsamic Shrimp and Sausage Skillet Dinner for more easy weeknight dinners!
Ingredients
- Smoked sausage
- Green cabbage
- Heavy cream
- Worcestershire sauce
- Sugar
- Salt and pepper
How to make creamed sausage and cabbage
- Brown sausage in a medium-sized skillet over medium-high heat, about 2-3 minutes or until the sausage is browned on the outside.
- Add cabbage and stir until the cabbage has softened a little, about 5 minutes.
- Add heavy cream, Worcestershire sauce, and sugar and stir to combine. Reduce heat to medium and simmer until heavy cream is reduced, about 10-15 minutes.
- Remove from heat and add salt and pepper. Enjoy 🙂
What do you serve it with?
Don't tell anyone but I can totally eat this just by itself! I also like to serve it with mashed potatoes or rice, something to soak up all of that creamy sauce and a side of veggies like Sautéed Yellow Squash or Sautéed Beet Greens.
What's the best sausage to use?
I like to use smoked sausage like kielbasa or andouille, but you can easily use whatever sausages you have in your fridge. If you don't use smoked sausage, be sure to cook it a little bit longer in the skillet until cooked through.
How long does it keep?
Once the creamed cabbage and sausage has cooled to room temperature, store it in an air-tight container in the fridge. It will keep well for 3-5 days.
It's best not to freeze it as the texture of the cabbage and cream will change significantly.
Recipe Notes and Tips
- You can use red cabbage in place of white in this recipe if that's what you have, or even use a mixture of both.
- I typically use 1 teaspoon salt and ½ teaspoon black pepper when making this recipe.
- I prefer to use heavy cream in this recipe, but you can use half and half if you prefer.
More Easy Weeknight Recipes
- Creamed Spinach
- BBQ Cheesesteak Stuffed Peppers
- Rasta Pasta
- Quick and Easy Mongolian Beef
- Korean Sloppy Joes
- Instant Pot Cabbage
Watch this video tutorial and see how I make this creamed cabbage and sausage from start to finish.
Creamed Cabbage and Sausage Recipe
Ingredients
- 6 oz smoked sausage chopped
- ½ medium green cabbage about 5 cups sliced
- 1 cup heavy cream
- 1 Tablespoon Worcestershire sauce
- 2 teaspoon white granulated sugar
- Salt and pepper to taste
Instructions
- Brown sausage in a medium-sized skillet over medium-high heat, about 2-3 minutes or until the sausage is browned on the outside.
- Add cabbage and stir until the cabbage has softened a little, about 5 minutes.
- Add heavy cream, Worcestershire sauce, and sugar and stir to combine. Reduce heat to medium and simmer until heavy cream is reduced, about 10-15 minutes.
- Remove from heat and add salt and pepper. Enjoy 🙂
Notes
- You can use red cabbage in place of white in this recipe if that's what you have, or even use a mixture of both.
- I typically use 1 teaspoon salt and ½ teaspoon black pepper when making this recipe.
- I prefer to use heavy cream in this recipe, but you can use half and half if you prefer.
Kelsi says
Wow! This was unbelievably good 😋 I doubled the recipe but used only 1 1/2 cups of heavy cream and only 1 TBS of worcestershire sauce. HIGHLY RECOMMEND!
Tanya says
Thanks so much, Kelsi! So happy you enjoyed the recipe 🙂
NIkki says
sounds yummy.. but how can I make it into a cream based soup? I used to have it years ago and it was to DIE for!
Tanya says
Hi Nikki, that's something I'm going to have to try soon. It's genius. To make this a soup, I'd start with a roux of flour and oil, and increase the liquids in this recipe by adding 1-2 cups of chicken broth.
Beth Hausner says
I made this tonight with a few modifications. I used bulk sausage that was medium for heat, added nutmeg, subbed celery salt for table salt, and added cornstarch slurry to almond milk to make it dairy free. I enjoyed it.
Tanya says
Thanks Beth! Sounds delicious!
Michele says
This was FANTASTIC. Added some chopped onion and garlic to the cabbage and a teaspoon of dijon (trust me on this) and a sprinkling of caraway. Instantly declared a keeper.
Tanya says
Thanks Michele! I love the modifications you made too.
Heather says
Can you use kielbasa and get same effect?
Tanya says
Yes, kielbasa would work fine.